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To make a Healthy Enchilada Skillet, you need key ingredients. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 cup corn (fresh, frozen, or canned) - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 2 cups cooked quinoa (or brown rice) - 1 tablespoon chili powder - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded low-fat cheese (cheddar or Mexican blend) - Fresh cilantro, for garnish - Avocado slices, for serving These ingredients come together to create a colorful and tasty dish. The beans and quinoa add protein, while the veggies boost nutrition. You can enhance your dish with a few optional ingredients. Here are some ideas: - Jalapeños for heat - Lime juice for zest - Sour cream for creaminess - Additional spices like oregano or cayenne Adding these ingredients gives you a chance to personalize your skillet. You can adjust the flavors to fit your taste. Having pantry staples makes cooking easy. Here are some essentials to keep on hand: - Olive oil - Canned tomatoes - Dried spices like chili powder and cumin - Canned beans - Quinoa or brown rice These staples help you whip up meals quickly. With these ingredients ready, you can make a Healthy Enchilada Skillet any time. {{ingredient_image_1}} 1. Gather all your ingredients. You need olive oil, onion, garlic, bell pepper, zucchini, corn, black beans, diced tomatoes, quinoa, and spices. 2. Dice the onion and bell pepper. Mince the garlic. Cut the zucchini into small cubes. 3. If using fresh corn, cut it off the cob. Rinse the black beans and drain them well. 1. Heat one tablespoon of olive oil in a large skillet over medium heat. 2. Add the diced onion. Sauté for about 3-4 minutes until it turns soft and clear. 3. Next, add the minced garlic. Cook it for another minute until it smells good. 4. Toss in the diced red bell pepper and zucchini. Cook these for 4-5 minutes until they start to soften. 5. Add corn, black beans, diced tomatoes, cooked quinoa, and spices. Stir well to mix everything together. 6. Season with salt and pepper. Bring the mixture to a simmer. Let it cook for 5-10 minutes, stirring often. 7. Once heated, sprinkle one cup of shredded cheese on top. Cover the skillet and cook for 2-3 minutes to melt the cheese. 1. Remove the skillet from heat. Garnish with fresh cilantro for a pop of color and flavor. 2. Serve hot, with avocado slices on the side for extra creaminess. Enjoy your tasty and healthy meal! You can change this dish to fit your taste. Try adding more veggies like spinach or mushrooms. If you love spice, toss in some jalapeños. For a zesty kick, squeeze fresh lime juice on top. You can also swap quinoa for brown rice or whole wheat pasta. This makes the meal fit your needs. To boost flavors, always sauté onions and garlic first. This step makes the dish fragrant and rich. Cook the veggies until they are tender but still bright. This keeps them colorful and tasty. Stir often for even cooking. Simmering the mix allows all the flavors to blend well. Don’t forget to season as you go! Prep all your ingredients before cooking. This helps you move fast in the kitchen. Use pre-cooked quinoa or canned beans to save time. You can also chop veggies the night before. If you have leftovers, store them in the fridge. Reheat quickly for a fast meal another day. This dish is great for meal prep! Pro Tips Fresh Ingredients: Using fresh vegetables will enhance the flavor and nutritional value of your enchilada skillet. Customize Your Heat: Adjust the amount of chili powder and diced tomatoes with green chilies to control the spiciness of the dish. Meal Prep Friendly: This dish can be made ahead of time and stored in the fridge for up to 3 days, making it perfect for meal prep. Cheese Alternatives: For a lighter option, try using a sprinkle of nutritional yeast instead of cheese for a similar cheesy flavor. {{image_2}} This Healthy Enchilada Skillet can easily cater to vegetarians and vegans. To make it vegan, skip the cheese or use a plant-based cheese. You can also add more veggies like spinach or mushrooms. These additions boost nutrition and flavor. If you want a richer taste, consider adding nutritional yeast for a cheesy flavor without dairy. If you want to add protein, try cooked chicken, turkey, or shrimp. Shredded rotisserie chicken works great for a quick meal. For a vegetarian protein boost, add more black beans or chickpeas. You could also toss in cooked lentils for a hearty texture. These changes keep the dish filling and satisfying. This recipe is already gluten-free if you use gluten-free grains. Quinoa is a great choice, but you can also use brown rice or cauliflower rice. Just make sure your canned goods, like beans and tomatoes, are labeled gluten-free. This way, everyone can enjoy this healthy dish without worry. After you enjoy your Healthy Enchilada Skillet, store leftovers in an airtight container. This will keep the dish fresh. Place it in the fridge. It should stay good for about 3 to 4 days. If you plan to eat it later, do not add avocado slices until you serve. To reheat, use a skillet on low heat. Add a splash of water or broth to keep it moist. Stir often to ensure even heating. You can also use the microwave. Place the dish in a microwave-safe bowl. Heat it for 1-2 minutes. Stir halfway through to get it hot. If you want to freeze your skillet dish, let it cool first. Then, transfer it to a freezer-safe container. Be sure to leave some space for expansion. This dish can last up to 2-3 months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use different beans. Try pinto beans or kidney beans. Each adds its own flavor and texture. You may even mix several types together. This keeps the dish exciting and tasty. To add spice, use more chili powder or add jalapeños. You could also sprinkle in red pepper flakes. If you want, try a hot salsa instead of diced tomatoes. Taste as you go to find the right heat for you. I love serving this dish with avocado slices. Fresh cilantro adds a nice touch, too. You can pair it with a side salad or tortilla chips. For a more filling meal, serve it over rice or quinoa. Yes, you can make it ahead. Cook the skillet dish and let it cool. Store it in the fridge for up to three days. When ready to eat, just reheat it on the stove or in the microwave. This makes meal prep easy and quick. This blog post covered how to make a healthy enchilada skillet with easy steps. We looked at key ingredients, cooking methods, and tips for saving time. I shared variations for different diets and how to store leftovers. In the end, you can enjoy this dish in many ways. Experiment with flavors to make it your own. Cooking should be fun and tasty. Enjoy your skillet creation!

Healthy Enchilada Skillet

A nutritious and flavorful one-pan meal featuring quinoa, black beans, and fresh vegetables, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 cup corn (fresh, frozen, or canned)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14 oz) diced tomatoes with green chilies
  • 2 cups cooked quinoa (or brown rice)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded low-fat cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro
  • for serving avocado slices

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic and cook for an additional 1 minute until fragrant.
  • Stir in the diced red bell pepper and zucchini, sautéing for another 4-5 minutes until just tender.
  • Add the corn, black beans, diced tomatoes with green chilies, cooked quinoa, chili powder, cumin, and smoked paprika to the skillet. Season with salt and pepper to taste.
  • Mix everything well and bring to a simmer. Allow it to cook for about 5-10 minutes, stirring occasionally until heated through and flavors are well combined.
  • Sprinkle the shredded cheese over the top, cover the skillet, and let it cook for another 2-3 minutes, allowing the cheese to melt.
  • Remove from heat and garnish with fresh cilantro.
  • Serve hot, topped with avocado slices on the side.

Notes

Feel free to customize with your favorite vegetables or protein.
Keyword enchilada, healthy, quinoa, skillet, vegetarian